Nutty chiffon cake with vanilla cream filling

By admin
26 September 2014

Spoil guests with a tea-time treat that has everything – from a light and airy orange-flavoured cake base to a rich chocolate ganache topping!

Makes 1 cake Preparation: 20 min Baking: 30 min

  • 5 eggs, separated
  • 2 ml (½ t) cream of tartar
  • 160 ml (? c) caster sugar
  • 150 ml (? c) milk
  • 100 ml oil
  • 250 ml (1 c) self-raising flour, sifted
  • 15 ml (1 T) finely grated orange zest
  • 100 ml orange juice


  • 250 ml (1 c) mixed nuts


  • 250 ml (1 c) cream
  • 30 ml (2 T) icing sugar
  • 5 ml (1 t) vanilla essence


  • 160 ml (? c) cream
  • 200 g dark chocolate, broken

Preheat the oven to 180 °C. Grease a 20 cm ring cake tin.

1 Whisk the egg whites and cream of tartar together until soft peaks form. Gradually add 80 ml (? c) of the caster sugar, a little at a time, whisking well after each addition until stiff peaks form. Set aside.

2 In a separate bowl, whisk the egg yolks and remaining sugar until pale and fluffy.

3 Add the milk, oil, flour, orange zest and juice, whisking until combined. Add the egg white mixture in batches, gently fold it into the yolk mixture.

4 Pour the batter into the baking tin and bake for 30 minutes or until a skewer inserted in the middle comes out clean.

5 Nut topping: Meanwhile, spread out the nuts on a baking tray and roast for 7 minutes. Roughly chop and set aside.

6 Filling: Whisk the cream, icing sugar and vanilla essence in a bowl until stiff, being careful not to overbeat. Cover and chill until needed.

7 When the cake is completely cooled, carefully cut in half horizontally, using a serrated knife. Put the base on a cake plate and spread the flavoured cream on top. Replace the top half of the cake.

8 Chocolate ganache: Bring cream to just below boiling point in a small pan over medium heat. Remove from the heat, add the chocolate and whisk until smooth. Use a spatula to spread the mixture evenly over cake.

9 Sprinkle the chopped nuts on top.

-- Hope Malau

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